News From Terre Haute, Indiana

November 20, 2011

TRIED 'N' TRUE: The holidays make us think of baking breads

Jackie Lindley
The Tribune-Star

---- — We enjoy breads at holiday time. Here is a good persimmon bread recipe. We enjoy these quick breads all year. If you don’t want the spices, just leave them out. This makes two loaf pans.

Spicy Persimmon Bread

3 cups flour       

1 teaspoon salt   

2 teaspoons baking powder           

2 teaspoons baking soda   

1 teaspoon cinnamon

1 teaspoon nutmeg

1⁄2 cup raisins and/or chopped nuts

1 teaspoon cloves

2 cups sugar

2 eggs

2 cups persimmon pulp

1 1⁄2 cup oil

• Stir dry ingredients into bowl. Beat eggs, add to pulp, then add liquids. Mix dry ingredients into pulp mixture, add raisins and nuts. Pour batter into two well greased loaf pans.

• Bake 1 hour at 350 degrees.

Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.